Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker.

Heat the oil in a medium nonstick skillet over medium-high heat. Once the oil is hot, add the onion, jalapeno, and 1/2 teaspoon salt. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Transfer to the slow cooker. Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining teaspoon salt. Pour the broth and water over the top.

Cover and cook on HIGH for 8 to 10 hours, until the beans are tender. All slow cookers are different and can heat things differently, so if yours tends to run hot, check it earlier on. Depending upon your model, there may be some liquid still in the slow cooker.

FOR REGULAR PINTO BEANS (not refried): Drain the liquid if you like, or leave the liquid in the crock pot and serve the beans with it (I like them a bit soupy over rice), or use a slotted spoon for serving and drain the beans at the end prior to storing. Taste and adjust seasoning as desired.

Sprinkle with any desired toppings, serve, and enjoy!

Nutrition
SERVING: 1(of 6); about 1/2 cup
CALORIES: 131kcal
CARBOHYDRATES: 20g
PROTEIN: 9g
FAT: 3g
SATURATED FAT: 1g
POTASSIUM: 423mg
FIBER: 6g
SUGAR: 1g
VITAMIN A: 42IU
VITAMIN C: 5mg
CALCIUM: 51mg
IRON: 2mg